Pork Chops with Balsamic Pear Sauce
This recipes works best with ripe pears. To speed up the ripening process, place pears in a paper bag with a ripe banana or apple. Both of these fruits give off ethylene gas, which speeds up the ripening process.
Servings and Ingredients
|4||Blue Ribbon center cut pork chops|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1 ½ tsp.||Hy-Vee Select olive oil|
|2||pears, ripe but firm; cored and sliced|
|½ c.||Hy-Vee Select balsamic vinegar|
|1 tbsp.||Hy-Vee brown sugar, packed|
|1||sprig fresh rosemary|
Things To Grab
- Charcoal or gas grill
- Meat thermometer
- Large skillet
- Heat grill to medium heat. Season pork chops with salt and pepper. Grill the pork chops until internal temperature reaches 145 degrees, turning once. Remove from grill and keep warm.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the pears and cook until softened and slightly browned.
- Reduce the heat. Stir in balsamic vinegar, brown sugar and rosemary. Simmer until thickened and sauce coats the back of a spoon. Discard rosemary, remove from heat and serve over pork chops.
230 Calories per serving
1 pork chop
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 60mg
- Sodium: 340mg
- Total Carbohydrates: 22g
- Protein: 23g
Vitamin A 0%
Vitamin C 6%
From the week of July 15, 2015.